This succulent seafood dish features sea scallops, creamed corn, and crispy kale! Perfect for a light dinner or fancy lunch, this meal is sure to impress!
Today I'm sharing a seafood dish, and I think you're going to love it! Sea scallops are one of my favorite special occasion meals. They feel very fancy, but are surprisingly easy to prepare. This particular recipe takes on a southern twist with the addition of creamed corn, while crispy kale provides crunch and color! There are several steps, but they are all very simple! Let's get started.
Ingredients:
- 3 Tbsp butter (divided)
- 1 cup corn kernels (fresh or frozen)
- 1/3 cup milk
- 1 tsp corn starch
- 1/4 + 1/8 tsp salt
- freshly ground black pepper
- 1 cup chopped kale
- 10 – 12 sea scallops
- 1/2 Tbsp reduced sodium soy or tamari sauce
- 2 slices bacon (cooked and crumbled)
- 1/2 a roma tomato (diced)
Go ahead and preheat your oven to 400 degrees. We'll tackle the corn first, so grab a medium sized skillet, and melt 1 Tbsp of butter over medium-high heat. Toss in the corn kernels, and cook for 2 or 3 minutes while stirring. Reduce the heat to medium. Whisk the corn starch into the milk until dissolved and then carefully add it to the corn. Stir it all up and add 1/4 tsp of salt and some freshly ground black pepper to taste. Then, just reduce the heat to a simmer, cover, and cook for about 5 minutes.
Now, we'll move along to the kale. Lightly spray a sheet pan with cooking spray. Spread the kale out in an even layer. Sprinkle with 1/8 tsp of salt, and give it a quick mist of cooking spray. Pop the kale in the oven for about 10 minutes, but be sure to keep a close eye on it. You want it just crispy – not burnt!
The sea scallops are next. Melt 2 Tbsp of butter in a skillet over medium heat. Carefully add the scallops, and cook about 3 or 4 minutes. With tongs or a small spatula, flip them over and continue cooking. Drizzle 1/2 Tbsp soy or tamari sauce over the scallops. They should be done in about 8 minutes – just make sure they are nice and golden brown on each side.
It's finally time to eat! Grab a plate and spread half of the corn mixture onto the middle. Arrange half the scallops over the corn. Spread the kale around the corn, and then top with the crumbled bacon and diced tomato. This meal looks as good as it tastes. I hope you enjoy!
Sea Scallops Over Creamed Corn
This succulent seafood dish features sea scallops, creamed corn, and crispy kale! Perfect for a light dinner or fancy lunch, this meal is sure to impress!
Ingredients
- 3 Tbsp butter divided
- 1 cup corn kernels fresh or frozen
- 1/3 cup milk
- 1 tsp corn starch
- 1/4 + 1/8 tsp salt
- freshly ground black pepper
- 1 cup chopped kale
- 10 - 12 sea scallops
- 1/2 Tbsp reduced sodium soy or tamari sauce
- 2 slices bacon cooked and crumbled
- 1/2 a roma tomato diced
Instructions
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Preheat your oven to 400 degrees.
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In a medium sized skillet, melt 1 Tbsp of butter over medium-high heat.
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Toss in the corn kernels, and cook for 2 or 3 minutes while stirring.
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Reduce the heat to medium. Whisk the corn starch into the milk until dissolved and then carefully add it to the corn. Stir it up and add 1/4 tsp of salt and some freshly ground black pepper to taste.
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Reduce the heat to a simmer, cover, and cook for about 5 minutes.
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Lightly spray a sheet pan with cooking spray. Spread the kale out in an even layer. Sprinkle with 1/8 tsp of salt, and mist with cooking spray.
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Place it in the oven for about 10 minutes. Check often to ensure it doesn't burn.
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Melt 2 Tbsp of butter in a skillet over medium heat.
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Carefully add the scallops, and cook about 3 or 4 minutes. With tongs or a small spatula, flip them over and continue cooking.
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Drizzle 1/2 Tbsp soy or tamari sauce over the scallops. They should be done in about 8 minutes - just make sure they are nice and golden brown on each side.
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Spread half of the corn mixture onto the middle of a plate. Arrange half the scallops over the corn. Spread the kale around the corn, and then top with the crumbled bacon and diced tomato.